Heat cooking oil over medium heat. Fry dried herbs for 30 seconds or until fragrant.
Stir in onion, garlic, and chili paste; cook for 2 to 3 minutes. Stir regularly.
Add bell pepper, potato, chickpeas, eggplant, coconut milk, and water. Stir well, cover and reduce heat. Simmer for 20-30 minutes or until potatoes are cooked. Season with salt and pepper to taste. Stir occasionally.